Yields 20 Arancini
- 2 ½ cups chicken stock
- 2 tbsp olive oil
- 1 cup finely diced butternut squash
- ½ small onion, finely diced
- 1 clove garlic, finely diced
- ½ cup arborio rice
- 1 tablespoon finely chopped sage
- Salt and black pepper
- ½ cup flour
- 2 eggs, whisked
- 1 ½ cups panko breadcrumbs
- 2 oz goat cheese
- Sunflower oil for frying
- 4 oz bag of Smoky Balsamic Crunchsters
Directions- Adapted From https://www.marthastewartweddings.com/270179/butternut-arancini:
Heat chicken stock over medium-low heat until warm; cover and keep warm over low heat. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat; add squash and cook, stirring often, until lightly golden and tender, 5 to 7 minutes. Remove squash from pan. Heat remaining 1 tablespoon oil in pan; add onion and garlic, and saute over medium heat until translucent, 6 to 8 minutes.
Add rice to pan; stir to coat with oil. Add 1/2 cup warm stock; cook rice, stirring constantly, until stock is absorbed. Repeat until all stock has been used and risotto is soft and creamy, about 22 minutes.
Remove from heat; stir in squash and sage, and season with salt and pepper. Spread on a parchment-lined rimmed baking sheet, and let cool completely.
Place flour, eggs, and panko on separate plates. Using a tablespoon, scoop up a ball of cooled risotto, and nestle 1/2 teaspoon goat cheese in the middle. Roll in flour, dip in egg, and roll in panko and Crunchsters; set on a tray. Repeat for remaining risotto. Heat 3 inches of sunflower oil to about 360 degrees in a wide, heavy-bottomed pan. Fry arancini in batches, turning every minute, until brown, 2 to 3 minutes. Pat off excess oil with a paper towel and serve.